NUTELLA BUCKEYE FILLING
3 1/2 cups powdered sugar
12 oz. Nutella
3/4 cup Peanut Butter
16 tbsp. Unsalted Butter (room temperature)
1/2 tsp. Vanilla
1 tsp. Salt
Combine Nutella, peanut butter, and butter and mix until combined.
Add vanilla and salt.
Gradually add powdered sugar.
Roll mixture into 1 inch balls.
Place on cookie sheet lined with wax paper and refrigerate for at least 1 hour.
NUTELLA BUCKEYE CHOCOLATE COATING
16 ounces semisweet chocolate chips
1/3 block baking paraffin wax (makes chocolate appear shiny)
Melt paraffin and chocolate, stirring frequently, over low/medium heat in small saucepan until smooth.
Remove peanut butter balls from refrigerator and place one on a toothpick. Dip in chocolate over low heat. Leave a small part of the top of the buckeye un-dipped. Tap the toothpick on the edge of the pan to remove excess chocolate.
Remove toothpick and place back on cookie sheet lined with wax paper.
Refrigerate until coating hardens and until time to serve.